Coconut Lentil Curry

People often ask me if it's hard to make the switch to being a vegetarian. It's dishes like this, that are so flavorful and filling, that make me quickly respond back with "absolutely not!"

The coconut milk, red curry paste, fresh ginger and garlic, combined with red lentils and zucchini make such a fantastic combination. I didn't even have to taste it to know that this was a dish I would love. Served over jasmine rice, you have yourself a lovely vegetarian meal that even meat-eaters will be satisfied with.



Coconut Lentil Curry
(my variation on a recipe from December's Gourmet magazine)

2 tbsp vegetable oil
1 1/4 c onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, finely minced
2 tbsp thai red curry paste*
1/2 tsp cumin
1/2 tsp salt
1 fresh serrano pepper, finely minced
2 cups vegetable broth
1 (13.5 oz) can unsweetened coconut milk
1 1/2 c dried red lentils
2 c zucchini, chopped
fresh cilantro, for garnish

Heat oil in large pot over medium-high heat. Add onion, and cook until starting to brown, about 5 minutes. Add garlic, ginger, and curry paste. Cook for 1 minute, stirring well. Add salt, cumin, and pepper, and cook for an additional 1 minute. Add broth, coconut milk, and lentils, and simmer, covered and stirring occasionally, for 5 minutes. Add zucchini, and cook an additional 15 minutes, covered, until lentils and zucchini are soft. Remove from heat, serve over rice, garnished with fresh chopped cilantro.

*Can use purchased, or here is a recipe to make your own